Pasta with Chicken & Pea Pesto (8 Points Plus)

Pasta with Chicken & Pea Pesto (8 Points Plus)

Serves 3

•½ tsp Olive Oil
•4oz High Fibre Pasta
•½ lb Chicken Breast, cut into small chunks
•1 Garlic Clove minced
•¼ Onion, diced
•½ cup Cauliflower
•¼ cup Fat Free Milk
•1 ½ cups Chicken Broth
•1 batch Pea Pesto (recipe below)
•1/3 tsp Red Pepper Flakes
•Salt and Pepper to taste

Season the chicken with salt and pepper. Heat up the olive oil in a large sauté pan and cook the chicken until it is lightly browned and just cooked. Set aside in a separate bowl.

In the same sauté pan, add the onion and cook for 5-7 mins until it begins to become translucent. Add the garlic and cook for another minute or two.

 

Add in whatever pasta you are using with 1 cup Chicken Broth and red pepper flakes. Bring to a boil and then simmer until the water is almost completely absorbed and paste is close to cooked – about 8 mins.

Add in the cauliflower and additional ½ cup of Chicken Brother. Cover and let simmer for about 4 mins until cauliflower is just tender.

Pea Pesto 2

Add in the milk, pea pesto and any additional salt and pepper. Stir together and simmer for about 5 mins until the sauce begins to thicken. Turn off and let the pasta sit for 2-3 mins longer so the sauce can continue to thicken.

Two servings are for dinner. One serving is for lunch later in the week.

Pea Pesto 1

 

Pea Pesto
•6oz Peas (defrost frozen peas)
•¼ cup Parmesan Cheese
•½ Tbsp Olive Oil
•1 Garlic Clove
•2 Tsp Chopped fresh Basil
•1 Tbsp Lemon Juice
•¼ tsp Salt
•¼ tsp Ground Black Pepper
•Pinch Red Pepper Flakes.

Place everything into food processor and blend until smooth. Scrape down sides to ensure everything blends well.

Pea Pesto 4

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One response to this post.

  1. […] had to smile last night, my hubby came home late and so I had set aside his dinner for him – the Pasta with Chicken & Pea Pesto.  The very first comment he made was how green it was!  I told him no matter the colour it is […]

    Reply

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